Sago and Taro Pudding (Xiang Yu Xi Mi Lu / 香芋西米露)

Bring a large volume of water to a full rolling boil. Add the sago pearls and stir immediately and frequently to prevent clumping. Cook over medium-high heat, continuing to stir at regular intervals. The pearls are ready when they are translucent throughout with no white opaque centre remaining — or, if a lightly chewy texture with a faint white centre is desired, pull them slightly before full translucency.

Drain the sago immediately through a fine sieve and rinse thoroughly under cold running water. Turn the pearls gently with your hands as you rinse; they should feel smooth and distinct from one another, not tacky. Set aside in cold water until needed.

Steam or boil the taro cubes separately until completely tender. Test by pressing a cube firmly between two fingers — it must yield without resistance and show no chalky core. Drain and set aside.

Bring the 800 ml of water to a gentle simmer in a saucepan. Add the rock sugar and stir until fully dissolved. Add the cooked taro cubes and drained sago pearls and return to a bare simmer. This is where the dish lives or dies: remove the pan from heat entirely before adding the coconut milk. Pour in the coconut milk off the heat and stir through gently. The broth should be warm, smooth, and uniformly cream-coloured — if it returns to a boil the coconut milk will split, breaking the texture irreparably.

Taste and adjust sweetness with a small additional piece of rock sugar dissolved in a little warm broth if required. The coconut and taro should lead; sugar is a support, not the dominant note. Ladle into bowls, garnish with dried osmanthus flowers, and serve warm — or pour over crushed ice for the cold version.